Issue link: https://digital.copcomm.com/i/859549
{ SOMMjournal.com } 85 I love getting to experience the verticals of Bordeaux on our list. It is the most effective way to learn about vintage variation. Having the privilege to work with the French selec- tions available here excites me every day. The gorgeous view isn't bad either! What is the focus of the wine list here? Our list is focused on the top wine regions of France and the United States. We are known for having many Bordeaux verticals. We also have a larger selection of Alsatian wines. Our proprietor [Chef Jean Joho] is from Alsace, so all the noble Alsatian vari- etals are only from Alsace. What is your favorite part of being a sommelier? The most fulfilling part of being a somme- lier is when you select the perfect bottle for your guest. In recommending wine, there can be a lot of room for error. The feel- ing that you hand-picked exactly what the guest was seeking, and possibly introduced them to something they weren't aware of, is unparalleled to other aspects of the job. I must admit, it is much more fun when you selected a style or varietal they have not yet experienced. But there really isn't much to complain about when you talk about and drink wine for a living. What are you drinking right now? If I could afford to drink it every day, I would go for the 2011 Guy Amiot et Fils 1er Cru Les Caillerets. It isn't exorbitantly priced, but it isn't cheap either. That is the kind of bottle that would make you fall in love with Burgundy. It has some of the butterscotch and toffee character, but it's subtle. It's creamy but has nice acidity to cut right through it and lingers on your palate. 2011 was a weaker vintage in Burgundy, so I can't wait to try stronger vintages. Do you typically drink similarly to your clientele? Not usually. Most of the clientele are seek- ing the three B's: body, boldness and butter. I can appreciate their requests, but it is not something I actively seek in my own wine consumption habits. What is the most commonly asked for wine in your restaurant? Napa Cabernet, American Pinot Noir and California Chardonnay. The geekier guests have been gravitating towards Cabernet Franc recently. Do you feel like your guests are into adventurous wines or wine pairings? In a city with a reputation for hedonism and recklessness, anything can happen. Every table is an adventure. There is no pattern for what a guest may want in this city, and especially in this room. The guests who request wine pairings are, from my experi- ence, quite adventurous. The fact that they are willing to consume whatever wine I put in front of them shows some nerve. What has been the craziest wine that you have sold so far? It really isn't crazy, but the first day on the floor by myself, I sold the 2005 Cristal Rosé at the first table I approached. I was quite shocked at the time, but it has become a sentimental memory of mine. Every day I hope to sell the 1982 Château Pétrus. Still waiting. What is your favorite food and wine combination on your menu? Since Eiffel is a traditional French cuisine restaurant, I like to keep it classic. For our roasted rack of lamb, a bottle of 2010 Barbieri Anonymvs Syrah is a delicious accompaniment. The gamey lamb flavors with the ratatouille tian and tarragon jus play off the blackberry, black pepper and floral components of the wine. My favorite part of the wine is the finish. There's a fin- ishing note of fresh cherries that explodes on your palate right when you think the wine is done. What food and wine combo sur- prised you? Fino Sherry and creamy French onion soup. Sometimes I get trapped in a linear train of thinking and forget Sherry exists as a potential pairing wine. Now I have the urge to pair Sherry with everything! What are your favorite questions to ask your guests? "Would you like to try something fun?" When I get the feeling that a guest is interested in experimenting, I ask this vague question and it instantly sparks curiosity. This lets me know that the guest trusts me enough to convince them to try something that they have not had on their radar. The best par t is that I get to taste these fun wines. What is the most exciting wine region to you at the moment? I am most curious and excited about winemaking in Thailand! I heard about Thailand growing Tempranillo, and that instantly got me interested. I am Thai myself so I'm proud that "my people" are making a product so near and dear to my hear t. I have only heard good things and cannot wait to visit a few wineries when I go back to Thailand. What wine region or grape variety do you see as a rising star? I have heard Greek wines being mentioned much more often. Historically, Greece has always been important but seemingly underappreciated. I think that Moschofilero and Xinomavro are getting to be much more popular. Some have described Moschofilero as an aromatic Pinot Grigio and Xinomavro is the poor man's Barolo. With the right marketing, these varietals could be catchwords for guests—once they figure out how to pronounce these Greek names! What do you think the most underrated grape varieties are? For the average consumer, I believe that Petite Sirah is highly underrated. I notice that guests tend to appreciate dark, heavy, opaque wines but head towards a richer Zinfandel such as Seghesio. Instead of selecting a Zinfandel blended with Petite Sirah, why not just get to the point and drink straight Petite Sirah? For the wine geeks, I think Godello is underrated. Everyone needs a wine they don't have to think about but they know is good. They tend to be reasonably priced, and I have never had a bad bottle of Godello. It's refreshing, easy-drinking and has plenty of acid for the acid-heads, like myself. After a long day what is your bev - erage of choice? At that point, I am already all wined out from tasting everything at work. I would prefer Four Roses Single Barrel on the rocks, but realistically, the bar by my house doesn't have that so I go for Jameson on the rocks. Jessica Waugh is Assistant Director of Wine Education for Southern Glazer's Wine & Spirits of Nevada. Q: Q: Q: Q: Q: Q: Q: Q: Q: Q: Q: Q: Q: Q: